Best 5 Bbq Chicken Rice Tostadas Recipes

ONE-POT BBQ CHICKEN AND RICE

Steps:

• In a large deep skillet or pot, add olive oil and place over medium-high heat. Season chicken thighs with salt and pepper then brown chicken on both sides. Using a pastry brush, brush a generous amount of BBQ sauce onto the chicken on both sides while it is browning. Remove chicken from skillet once halfway cooked through, about 3-4 minutes. Set aside on a plate.
• In the same skillet, add onion and garlic. Cook until softened then add corn and black beans. Toss to incorporate. Add the rice to the skillet and gently "toast" it for a couple minutes.
• Carefully pour the chicken stock in the skillet and add the remaining BBQ sauce into the skillet. Stir to incorporate completely. Season with salt and pepper.
• Bring to a boil and then reduce to a medium-low heat. Place chicken back into skillet and nestled into the rice and liquid. Cook covered for 30 minutes, or until rice is completely cooked through.
• Add cheese on top and cover skillet to melt. Once cheese has melted, remove skillet from heat and top with avocado, diced tomato, and parsley or cilantro, if desired.

BBQ CHICKEN & RICE TOSTADAS

Steps:

• Preheat oven to 350°F. Spray both sides of tortillas with cooking spray; place in single layer on baking sheet. Bake 10 minutes or until crisp and lightly browned.
• Meanwhile, bring water to boil in large saucepan. Stir in rice; cover. Remove from heat; let stand 5 minutes. Stir in chicken, corn and barbecue sauce. Return to medium heat; cook and stir 5 minutes or until heated through.
• Spoon evenly onto tortillas; sprinkle with cheese.

BARBECUE CHICKEN TOSTADAS

Steps:

• Preheat broiler. Mix the first 4 ingredients; toss with coleslaw mix and green onions. Refrigerate until serving., Place beans in a small saucepan; mash with a potato masher until smooth. Cook over low heat until heated through, about 10 minutes, stirring frequently., Meanwhile, in another saucepan, mix chicken and barbecue sauce; cook over medium-low heat until heated through, about 10 minutes, stirring occasionally., To assemble, place tostada shells on ungreased baking sheets. Spread with beans; top with chicken mixture and cheese. Broil 3-4 in. from heat until tostada shells are lightly browned and cheese is melted, 1-2 minutes. Top with slaw. Serve immediately.

BBQ CHICKEN AND RICE TOSTADAS

Steps:

• Preheat oven to 350.
• Spray both sides of tortillas with cooking spray.
• Place in single layer on baking sheet.
• Bake for 10 minutes or until crisp and light brown.
• While tortillas are baking:.
• Bring 1 cup water to a boil in large saucepan.
• Stir in rice.
• Cover, remove from heat, and let stand for 5 minutes.
• Stir in the chicken corn and bbq sauce.
• return to stove over medium heat.
• cook and stir for 5 minutes or until heated through.
• Spoon evenly over the warm tortillas, Sprinkle with cheese and serve.

BBQ CHICKEN AND RICE

Steps:

• Pour BBQ Sauce into pan, fill the empty bottle with tap water (or something fancier if you're"that way") and pour about half of it into the pan as well.
• Stir until blended over low-medium heat.
• Add thawed chicken.
• Cook chicken and sauce while stirring over medium heat until chicken is done, then turn down to low.
• Keep an eye on it and add more water from the bottle if needed.
• For rice, just add rice and water to a pan with a tight-fitting lid, bring to a boil, stir for a minute, and cook at medium heat for 30 minutes while COVERED.
• when everything's done, pile it on a plate and eat it up.
• Sometimes I add a dash or two of"Kick-Yo-Ass" hot-sauce for a little spice.